Eggless Choco Cupcakes

Cupcakes had always been my favorite. I had tried it a couple of times in microwave not to turn out so good. The taste of beaten egg cant be taken out how much ever vanilla essence be added. I stopped all my trials after multiple failures in creating a perfect recipe. After getting the OTG, I wanted to try my luck just once and it turned out great. That too, since its also eggless I am a doing a little dance of success!! 🙂 This recipe is based out of yogurt, thus tasting very unique and yummy. Its very easy to prepare and here is the recipe.

Recipe:

Ingredients:

• All purpose flour/Maida - 1 cup
• Sugar powdered - ¾ cup
• Cocoa powder - ½ cup
• Yogurt - 1 cup
• Butter (room temp) - ½ cup
• Vanilla Essence - 2-3 drops
• Instant Coffee Powder- 1 teaspoon
• Baking powder - 1 teaspoon
• Salt - a pinch

Preparation:

1. Preheat the oven at 350°F for 10 mins.
2. Take a bowl and sieve maida, cocoa powder, salt, baking powder and powdered sugar. Mix all the ingredients.
3. Take another bowl and add butter, yogurt, vanilla essence and mix well. With this mixture, add instant coffee powder mixed with 2 tablespoons of warm water. Bring all these together with out any lumps.
4. Now add the maida mixture slowly to the butter-yogurt mixture and fold the mixture until there are no traces of maida left.
5. Grease the cup ckes molds/liners with little butter and fill ¾th of them with the batter.
6. Bake them in BAKE mode for 12-1 3 mins and in TOAST mode for 2 mins.
7. Take out the cupcakes and prick them with a sharp pin. They are fully cooked when the pin comes out free and non sticky.
8. Let them cool for 5-10 mins before taking the cakes out of mold. Cupcakes are now ready to be served with tea/coffee.

Note:The duration of baking/toasting differs by the brand of oven. Based on your oven, the duration might be slightly higher/lower. Exercise care. Any frosting to be done only after the cupcakes are brought to room temperature.